Ravneet Gill’s recipe for wholemeal banana pancakes | Baking

It’s January and we're ritualistic creatures: a Christmas of decadence and overindulgence usually implies that the brand new 12 months begins with our tackle “wholesome”. I’m not often one for months with out muffins or desserts, as a result of I like them and so they’re my job, however nonetheless I genuinely get pleasure from these wholemeal banana pancakes. They aren’t sickly-sweet and so they utilise the wholemeal flour and oats that I usually have sitting in my cabinet.

Wholemeal banana pancakes

Prep 20 min
Cook dinner 10 min
Makes 4, to serve 2

2 ripe bananas (about 90g every)
1 egg
2 tsp honey
2 tbsp ricotta
50g wholemeal flour
20g rolled oats
1 pinch salt
½ tsp baking powder
unsalted butter
Maple syrup, honey, peanut butter and additional bananas, to serve

In a big bowl, mash the bananas with a fork, then stir within the egg, honey and ricotta.

Combine the dry components in a separate bowl, then add to the banana combine and mix gently to make a batter. Depart to relaxation for 10 minutes.

In the meantime, warmth a heavy-based frying pan. Add the butter, swirl to coat the pan, then tip the melted butter into the batter bowl and stir it by.

Drop two dollops of the batter combination into the pan, prepare dinner till the 2 pancakes look dry across the edges and have just a few bubbles on prime, then gently flip and prepare dinner for a couple of minutes on the opposite facet. Switch to a plate, cowl with a tea towel and preserve heat whilst you repeat with the remaining batter. Serve heat with maple syrup, honey, peanut butter or extra banana.

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